Go Back Email Link
Beef and Vegetable Soup ~ Caldo de Res

Beef and Vegetable Soup ~ Caldo de Res

David Taylor
This is a one-dish meal containing many food groups. It is an aromatic and very attractive dish that is delicious and quite easy to make. A hearty soup loaded with beef and vegetables.
Prep Time 10 mins
Cook Time 3 hrs 45 mins
Total Time 3 hrs 55 mins
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 113 kcal


For the Broth

  • 11 cups water
  • 1 ½ lbs soup bones
  • 1 ½ lbs beef shank bones
  • ½ onion chopped
  • 3 cloves garlic chopped
  • 1 tbsp salt

For the Soup

  • 1 corn on the cob cut into 3 chunks
  • ½ head cabbage chopped
  • 2 potatoes chopped
  • 1 large carrot chopped
  • 2 stalks celery chopped
  • 2 Mexican zucchini chopped
  • 2 tomatoes chopped
  • ¼ cup tomato sauce
  • ¼ tsp safflower petals
  • ¼ tsp whole coriander seeds crushed


  • 3 tbsp cilantro chopped
  • limes cut into wedges
  • flour tortillias warm


Heat the Water

  • Over high heat in a large stockpot, bring the water to a boil.
    11 cups water

Boil the Meat

  • Add bones, shank, onion, garlic, and salt to the water and boil for 10 minutes. Then lower the heat to low, cover the pot, and simmer for about 2 1⁄2 to 3 hours or until the meat on the bones is tender. Skim the excess foam from the top as it forms and discard it.
    1 ½ lbs soup bones, 1 ½ lbs beef shank bones, ½ onion, 3 cloves garlic, 1 tbsp salt

Cook the Vegetables

  • Add the corn, cabbage, potatoes, carrots, celery, zucchini, tomatoes, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes until potatoes are soft but not mushy.
    1 corn on the cob, ½ head cabbage, 2 potatoes, 1 large carrot, 2 stalks celery, 2 tomatoes, ¼ cup tomato sauce, ¼ tsp safflower petals, ¼ tsp whole coriander seeds, 2 Mexican zucchini

Garnish and Serve

  • Garnish the Beef and Vegetable Soup with chopped cilantro and serve with a wedge of lime, a tortilla, and some salsa.
    3 tbsp cilantro, limes, flour tortillias, ¼ tsp whole coriander seeds


  • Serve with Mexican rice, salsa casera, and lime wedges on the side, and don’t forget the corn tortillas!
  • Prepared soup can be frozen for up to three months.
  • Anytime you prepare a soup recipe with tougher cuts of meat, you could cook the meat in a crockpot overnight or pressure cooker/Instant Pot (cover with plenty of water). Then, finish it on the stove top.
Keyword Soup